0 Friday Food Porn, 5/17/2013

Photo Credit: Ultimate Chocolate Chip Cookie-n-Oreo Fudge Brownie Bar from Kevin & Amanda

0 Cookbook Review: 500 Paleo Recipes by Dana Carpender

I am doing my best to review something good about the Paleo Diet cookbook—I have many issues with all doctrines that I had sifted through many blogs and web sites, have to decide for myself to set up my opinions about Paleo diet. I am tired of some strict purists that insist one certain food is not Paleo. Well I don’t need more lectures from Paleo "Nazi" Peeps while I am trying to learn about what is good for me to eat or not. Bacon is fine, but you insisted on raw pork belly without any preservation in it. Go ahead and work on your own way, I will do my way.

Despite many diet fads come and went, I don’t endorse anyone or any book and I don’t glorify any book for you to read. I preferred you to read and decide. I owned the low carb cookbooks, 500 Low-Carb Recipes and 500 more Low-Carb Recipes, by Dana Carpender and I used the recipes for home. They are pretty good. Now, Paleo Recipes. I read through and have no remarks on anything negatively. I wish I could, I have no problems with their recipes beside some changes in ingredients due to some dairy and gluten issues.

I had taken my time to compare the paleo cookbook to her low carb cookbooks and read the recipes to see if something similar or not. Well, it is not similar but with low carb recipes, you can "paleoize" them to satisfying paleo recipes. No harm to the recipes are done, only need some modifications in ingredients. Instead of using Parmesan cheese in Heroin Wings (500 Low-Carb) to the pork rind and almond meal in Addictive Chicken Wings (Paleo Recipes). In my opinion, it is very simple to change few ingredients to follow your personal dictum of Paleo diet.

I found out that Dana Carpender and I have almost similar conception on certain stuff—like using salt for seasoning, and also, for health while Paleo purists insisted that no salt on food. Using a microwave, too.

I really don't care what the hell Paleo purists talk about...I admitted that I have some amusement when I asked them about the woolly mammoth hunting and how do you preserve the raw meats without refrigerator or anything cooling. It is pretty massive to do butchering that gigantic one. And, it is impossible to preserve the meats without salt and sugar. Preserve in wine? Preserve in oil? Sorry to ask again and again. Sun-dried meat, yes. But too massive to do the butchering....

Personally, I already had witnessed a cow got slaughtered and butchered at slaughtering house while I was in 7th grade. I saw the blood gushed out of its neck, the guts opening to let “what God know” out and have to deal with the strong bad odors out of its body. Already watched it got butchered into two parts—sides and hung up. Viola, it was a show. Just think about trying to slaughter woolly elephant….gigantic mess outside, I visualized, after butchering. Sorry, I have to pick on some Paleo peeps about my Chef’s viewpoints but for good reason, I have to question, on my real purpose, to drive them crazy.

Lot of fun.

But I do encountered some very intelligent people--not that some dumb cave people, I meant this. Honest.

Not that picture portrayed them...just for humor.

Few weeks ago, I bought 500 Paleo Recipe, (hundred of delicious recipes for weight loss and super health) and read through. I am really entertained by her wise advice on good food, on certain issues and on tips. There are few recipes that I would love to try but I don’t know where to start with,—too many good stuff there. I like the notes through the pages, they are big help to me to see what she wrote about the recipes and certain ingredients.

After reading the cookbook, I might want to make recommendation but I want to refrain from being hype about Paleo Diet things. All I can do is give this book two big thumbs up.

I preferred that you can do your decision about what is best for you with your diet and lifestyle. With Paleo Recipes, it is good start to know what to make for meals, good to know that it will help you with your health and good aid to reduce your weight issues.

I want to comment on my Chef's viewpoint on Paleo diet. I am aware of how this diet had help many thousand people who had struggled with conventional wisdom of low calories, low fat and whatever diet. Personally, I had seen many who tried on diet but many failed. Only one advice, I can think of: What diet is working best for you, stick to it.

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0 Teriyaki Marinade for Flank Beef Recipe--Grilling.

Steaks on a grill (Photo credit: Wikipedia)

One of my favorite marinades, I specifically made for the flank steak or skirt steak one day before heading for grilling outside. Or I might find some good steaks or good deal on flat irons depending on what grocery store have in for me.

Every time I grilled anything Asian-flavored meats, I might get some comments from my neighbors on how awesome it smelled outside. You know how you sniff the nice odors from steak that are already out of Asian marinade. Yea, some asked for the recipes--I admitted that sometime I am little selfish about sharing a recipe but you are lucky today since I am semi-retired from cooking. You will see the recipe that I usually made, even make a sauce from reserved recipe for very heavenly tasty flavors.

With the recipe, I adapted this from other original recipe that have teriyaki beef strips and replaced with whole beef flank. Don't need to follow the recipe in exact way, you can alternate the meat from strips or whole. I like whole one so I can grill over coals for best flavors. I use this marinade recipe as an example.


Teriyaki Strips
2              large  Flank steaks
1              cup  Dry red wine
1/2          cup  Soy sauce
1 1/2       tablespoons  Minced onion
1/4          teaspoon  Minced garlic
2              tablespoons  Lemon juice
2              tablespoons  Brown sugar
10            ounces  beef broth
1              Gingerroot piece, 1", minced

Slice steaks diagonally across grain into 1/4- X 1-inch strips.  Place in large bowl.  Mix wine, soy sauce, onion, garlic, lemon juice, brown sugar, broth and gingerroot.  Pour over meat and marinate 1 hour, turning 3 or 4 times.  Thread on skewers and grill over coals until done as desired.  Makes 30 to 40

With beef flank, leave it whole in marinade for one hour or more, turning 3 or 4 times. Remove from the meat to grill over the medium heat. Cook until desired doneness.

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0 Today's Wordless Picture, 5/15/2013

Photo Credits: Betty Crocker Recipes

0 Recipe: Basic Chicken Marinade

Grilling chicken (Photo credit: Wikipedia)

As I had told you that I don't have much of secrets in making meat tasted so fabulous  the delicious flavors come out of the marinade through the proteins. Good Marinade is a key to delicious success.
 
Have you wondered how KFC chickens tasted so delicious? What I knew about their secrets from Colonel—I always expected to be wrong about KFC food—that they do marinate or brine their chicken in their secret recipes. Me know? I dunno. If I ever know their secret, I will go up the hill and blare through big megaphone for you all to hear. I promise.

There are good information on marinade recipes but I can give you one good simple instructiion where you can make your food taste better, Marinade 101 from buzzfeed.com.   More you know about marinades, you head for the better position as a Chef at home. I am serious. I am already favorite Chef at home and my dog, Caesar worship me so much as long as I am near to the grill kettle outside.
        
Basic Chicken Marinade
Recipe By     :Jim Tarantino "Marinades"

1/2      cup  fresh orange juice
1/4      cup  fresh lemon juice
1         teaspoon  Dijon-style mustard
1         teaspoon  Worcestershire sauce
1/4      cup  canola oil
3         cloves  garlic -- minced
1/4      cup  fresh parsley -- chopped
1         teaspoon  dried oregano -- crushed
1/8      teaspoon  kosher salt to taste
1/8      teaspoon  black pepper to taste
Combine the orange and lemon juice, mustard, and Worcestershire sauce in a glass bowl.
Whisk in the oil a little at a time.  Add remaining ingredients.
Chicken breasts should marinate 3 to 4 hours.  Wings 4 to 6 hours.

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0 Fajita Chicken Wings

One of my Paleo-approved recipes on Chicken Wings I like to cook over grilling, instead of broiling in the oven, for delicious dinner. During the winter season, I will broil them in the oven and turn my home into heavenly place to stop by and sup over wings. I will double the recipe because I knew my family very well than they thought.
                   
Fajita Chicken Wings

12       chicken wings -- tips removed
1/4      cup  lime juice
2         tablespoons  oil
3         tablespoons  fresh cilantro -- chopped
1         clove  garlic -- chopped
1         teaspoon  cumin
1/2      teaspoon  salt
1/2      teaspoon  dried oregano leaves
1/4      teaspoon  crushed red pepper flakes

Cut each wing in half; place in large resealable bag.  Add all marinade ingredients; seal bag.  Turn bag to coat wings.  Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally.
Heat oven to 375F. Drain chicken, reserving marinade.  Place chicken on broiler pan.  Bake 45-60 minutes, brushing occasionally with marinade.  Discard any remaining marinade.

Chef Red Hawk’s notes: I want to change this direction for food safety reason. At first preparing the marinade recipe and reserved around 1/4 cup for brushing occasionally on wings. Drain chicken and discarding the rest of marinade—don’t reuse it. I don’t like the idea of using marinade after it already touched raw chicken, I don’t want to see my hospital bills after getting sick from eating the wings.

You should be happy by knowing that there are some recipes that can get you sick, read carefully and ready to change anything to ensure that they are safe to eat. Sometime, I don't understand the human nature by taking some unhealthy risk on their bodies. Do you?

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0 Marinade Recipe I used for Roast Beef.

Jim Tarantino (Photo credit: farlane)

I usually searched for few good recipes that I want to marinate pot roast beef. I knew there are so many good recipes but I have few choices that I am looking for: best flavor in beef from slowly roasting in the oven.   I already choose few good recipes that I used again and again, am very satisfied with the results.  I don't have a perfect recipe--if someone have one, please let me know.

I have more good recipes for future postings. Be patient with me.
I think I better leave you  with a good information on Marination by Wikipedia because it is kinda of hard for me to explain in details--but I knew how it worked after I had all meats in marinade, from Chicken to Seafood also with Beef and Pork.
                
Basic Beef Marinade
Recipe By     :Jim Tarantino "Marinades"

1/4     cup  sherry vinegar or red wine vinegar
1/2     cup  dry red wine
2        tablespoons  soy sauce
1        tablespoon  Worcestershire sauce
1        teaspoon  sugar
1/2     cup  olive oil
2        cloves  garlic -- sliced
2        tablespoons  parsley -- fresh, chopped
2        tablespoons  fresh herb combo: rosemary -- tarragon, thyme
1/8     teaspoon  black pepper to taste
Combine the vinegar, wine, soy sauce, Worcestershire sauce, and sugar in a non-reactive mixing bowl.  Whisk in olive oil a little at a time.  Add the pepper, parsley and herbs.
For beef steaks marinate for 6 to 8 hours.  For roasts, 10 to 12 hours.

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0 Today's Wordless Picture 5/8/2013

Photo Credits: Weatherman

0 Marinade Recipes for smoked meat.

Occasionally, I used smoker for cooking the meat when I plan to do all day outside. I will need few days to plan for long day event—purchasing certain meat, recipe to make a marinade and marinate for one or two days. I will make sure I have enough charcoals, some nice wood pellets for smoking flavors, and few stuff for me to take like  enough fluid for me to drink, and good book to read during the meat are smoking.        

With all recipes I just borrowed from other sources. It is kind of recipes I might use them for smoking my meats. There are so many good barbecue books, you might want to check, books by Steven Raichlen and Paul Kirk. They, both, have good instructions about smoking the meat along with the recipes for brining or marinating. They are good, I already tried them and recommended their books to friends who dream that they are BBQ Master. If you are, go ahead and buy one of good books.

I want you to know that I don't have secrets in barbecuing but on few, I do keep my secrets. If anyone blare their secret, I might suspect that they are borrowing recipes from others--Yea, I do have guilt by keeping secrets by using other recipes that I discovered their delicious ingredients. . 

For anyone who read my blog, don't know so much about smoking the meat but would like to learn. I used information and even use their recipes from sites, see below.

Smoking Meat--How to smoke meat guide
Amazing Ribs
Barbecue University by Steven Raichlen
    
Marinade For Charcoaled Roast

1       3 inch thick  sirloin tip roast
1/2    cup  oil
1/2    cup  red table wine
         one lemon -- juice of
1/4    teaspoon  oregano
1/4    teaspoon  thyme
1/4    teaspoon  rosemary
3       tablespoons  green onion flakes
1       teaspoon  salt
         lots of black pepper
1       clove  garlic -- pressed
1       bay leaves
2       tablespoons  meat tenderizer
Place in jar and shake well..  Take large fork and poke holes in roast.  Place roast and marinade in large Ziploc bag, or in flat pan and squeeze or turn to thoroughly coat meat.  Let marinate 2 days in refrigerator.
I made a  medium fire in the bottom of the smoker and left out the water pan and placed the roast on the grill for about 20 minutes per side.  It is supposed to be medium, not well done.  You'll have to check for doneness then and if not done to your taste, cook longer.  It is FANTASTIC!!  Dark brown on the outside and very tender on the inside.
I also used the same marinade, doubled, and marinated a whole sirloin tip in a huge stainless steel bowl and smoked it with the water pan and it was great too, but only for a crowd!

Chef Red Hawk’s notes: I removed one ingredient, msg,  from this recipe because of some health issues it will caused in some people. In my own rules, I don’t add any msg in my recipes. If I ever find one, I will look for an alternative if necessary but most time, I usually omitted it because it is just a flavor enhancement on taste, as long as there are no reason to add anything since all ingredients look good to taste.
                     
Fiesta Marinade For Smoking

2        cups  Wine -- red
1/2     cup  Soy sauce
1        tablespoon  Worcestershire sauce
1/2     teaspoon  Tabasco sauce
1/2     teaspoon  Onion powder
1/2     teaspoon  Pepper -- black
1        tablespoon  Salt -- non-iodized
4        tablespoons  Cooking oil
3        tablespoons  Lemon juice
Mix all ingredients well.  Add meat and marinade in the refrigerator for a minimum of 6 hours.  Remove from marinade, pat dry with paper towels but don't rinse.  Place into smoker and smoke.
Cook in your regular fashion.  Lightly apply marinade to mead while cooking as convenient.  Remember to reduce cooking time due to smoking, usually 20-30% less time will be required.

Jamaican Jerk Marinade
Adopted recipe from BBQ.About.com

1 medium onion, finely chopped
1/2 cup scallions, finely chopped
1 hot pepper, finely chopped
3 tablespoons soy sauce
1 tablespoon oil
1 tablespoon cider or white vinegar
2 teaspoons fresh thyme leaves
2 teaspoons sugar
1 teaspoon salt (kosher or sea salt is preferable)
1 teaspoon Jamaican Pimento (Allspice), ground
1 teaspoon black pepper, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
dash hot sauce (optional)

Preparation:

Combine all ingredients in a blender and blend until smooth. This marinade can be stored in the refrigerator for up to one month.

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0 Today's Wordless Picture 4/24/2013

Photo Credits to http://iwastesomuchtime.com

0 Grilled Vegetable Recipes

Brussels Grill: Mixed vegetables (Photo credit: batigolix)

Whenever I have good mood for grilling vegetables, I will want to check what I have in refrigator or will going to grocery store to pick good vegetables. I have no rules about selecting good one, I might make some variations from red pepper to red potatoes, from onions to zucchini, and from aspragus to eggplants. I usually will have three to five vegetables to cut up and toss into salt, pepper, garlic and olive oil. Set aside and let the flavors blended with all seasonings. Then grill over medium heating on grate board and remove them from the fire once they started to became pretty caramelized. I might like to toss them in balsamic vinegar and olive oil for nice flavors. I will present it as Grilled Vegetable Salad. Good dish side to grilled meat or barbecue meat along with potato salad or cole slaw.

As I recalled the old recipe from my blog, Grilled Vegetable Salad Recipe. It is the recipe I had changed the ingredients according to seasonal availability. And other one, Recipes of Grilled Vegetables, from my blog. I read many recipes, Grilled Vegetable Salad from epicurious.com. Also, nice recipe from Gaida De Laurentis.

I want to tell you that there are no rules for exact one recipe for all to follow. Sometime I do three ingredients, including cherry tomatoes, are tossed in salt and pepper, olive oil and fresh garlic before grilling for simple side dish with barbecued food.

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0 1000 Island Dressing Recipes

Thousand Island Dressing (Photo credit: Wikipedia)

I had been tasted many One Thousand Island Salad Dressings, but mostly, I am little picky when it come with salad or nice spread on hamburger buns.

I had made the recipes and tasted. Very big difference in commercial and made from scratch recipes are in the flavors blended together. Put my preference toward Kraft aside, I switched to home-made salad dressings for money saving ideas also, I am tired of many bottles with 1/4 remaining of dressing in there. I would make one pint to one quart salad dressing and make sure that all they are used up for salads and other.

I don't have a recipe but I used few from cookbooks and from recipe sites online. I would not say which one is my favorite One Thousand Island salad dressing. I already tried and tasted them, I want to comment that the homemade stuff are better than commercial craps--it would be nice that I know what I put and mix together, then offer it to my family. Along, with the flavors I like to tweak until it tasted perfect to me.

Most time I, sometime, wondered why I bought bottles from grocery store while I have many ingredients available for me to make it from scratch.

Cover via Amazon

You can see the list of links to delicious 1000 Island Salad Dressing in related articles below. Unless you don't feel like to explore, here is the recipe that I used so often from one main reference from two cookbook, On Cooking and Professional Cooking. I want to make it so simple for you, I chose a recipe from On Cooking Cookbook and it will make you wondered why the heck you go out and buy a bottle of 1000 Island dressing.
                   

Thousand Island Dressing

Serving Size  : 32  
Yield: 1 quart
revised to simple measurements

  1         tablespoon  red wine vinegar
  1         tablespoon  sugar
  1         pint  mayonnaise
  1         cup  ketchup
     3/4   cup  sweet pickle relish
  4         hard-boiled eggs -- chopped
  2         tablespoons  fresh parsley -- chopped
  1         bunch  green onions -- chopped
             salt and pepper -- to taste
             worcestershire sauce -- to taste

1. Combine the vinegar and sugar; stir to dissolve the sugar.

2. Add the remaining ingredients and mix well.

3. Adjust the seasonings with the salt, pepper and Worcestershire sauce.

Yield: 1 quart (1 liter)

Source: On Cooking by Sarah R. Labensky and Alan M. Hause
  "Chapter 24 - Salads and Salad Dressings"
Copyright:
  "© 2003 by Prentice-Hall, Inc."
                               

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0 Friday Food Porn 4/19/2013

Photo Credits: La Cuisine au Corti

0 Visited Food carts PDX.

Mediterranean food cart in Portland, Oregon (Photo credit: Wikipedia)

Trying to find a recipe for beer battered fish but I always found some bad recipes--I don't like soggy and thick covering fishes, I don't like a bland tasting in beer batter, and I don't like the way it was cooked. Personally, I preferred other kind of breading procedure (flour, egg, panko bread thing, that's my preference for good breaded fishes). Instead of dipping in the batter. I am concerned about how it tasted when it get cooked. Sometime I wondered how will it tasted after deep-frying.

Every time I read and cringed at a word, "Crispy" on some recipes. I read and noticed many similar ingredients from others. Even, on restaurant menu, too. If I had "heard"  one word from waitress or waiter, they MUST buy me beer or win me over real crispy battered fishes. I had some shares with soggy fishes as it said on menu, crispy beer battered fish and chips. Okay, I admitted that I complained so much about soggy battered fish.

To all restaurants, one question for you: What do you mean by "crispy"?

Beside my complaints, I do enjoyed visiting the food carts in Portland, OR. Downtown or other places. I had found few treasures in there and enjoyed the delicious morsels of food.

British Fish and Chips from Frying Scotsman PDX

I have to share something with you that, last summer, I discovered good British Fish And Chips from The Frying Scotsman in Portland, Oregon. One of best battered fish and chips that I enjoyed most during nice sunny day. Rare find in food cart area. One of reason I fell in love with food carts, like to try some good food--that remind me of my childhood years, visiting few good food concessions, and get some good burgers or sandwiches or fishes. Few weeks ago, I had gone and haunt other food cart place called Cartlandia in Portland, Or. I got me a interesting sandwich--Cuban Sandwich. Very nice flavors but missing ingredient is pickle in sandwich but I like the way it tasted. Last time I found out that two carts is for sale. I have to stop and ask for the prices. Pam interpreted what an owner did her sale pitch at me. I wish I could leave you with details but it is pretty long one. Beside that, I already looked at possible good moneymaking with food cart. But not this time, I have many things that I want to get done with, at first.

I already have a plan, visiting more food carts out there in few weeks later.

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0 Today's Wordless Picture 4/17/2013

Photo Credits: http://www.flickr.com/people/slagerman/

0 Good Vinaigrette Recipes

Salmon and Fennel with Roasted-Lemon Vinaigrette (Photo credit: PrettyKateMachine)

I can do long list of recipes to make good vinaigrette for salads but I already knew which one is good for certain ingredients. Lemon for seafood salad. Lime for good Mexican salad. Balsamic for some gourmet salads.

Well, there are no rules in pairing the vinaigrette with salad like wine with food. I already liked lemon vinaigrette for normal romaine salad with good heap of salmon on the top of it. I like raspberry vinaigrette for nice green field mix salad. I like Balsamic for some salads.

There are one recipe that I had made closely similar to this, I replaced Parsley with tarragon for delicate taste in salad. It is one of my favorite vinaigrette that I can made at moment when I need for visiting guests in my house. Personally, I do care about what I am putting in bowl and mix together. I don't like the commercial salad dressings with many unpronounceable words in ingredients for flavoring reasons. I used the recipe from Epicurious.com, Lemon Honey Vinaigrette  with little minor change with one ingredient that I used tarragon instead of parsley. I usually made an extra batch of this for next salad meals. I like to have it with chicken salad or green salad with protein on top of it.

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0 Friday Food Porn 4/12/2013

Bacon Duet. Photo Credits: kaszeta

0 Blue Cheese, Blue Cheese, Blue Cheese

Image via Wikipedia

Every time I mentioned the Blue Cheesecake, someone thought I am crazy—I did made Blue Cheesecake during my culinary art college. I tasted it. Very delicious. Nice cheesecake with streak of Blue Cheese flavor. With Oreo Crust, I got in paradise by trying to give the sample to other cooks. They thought I am really crazy to make cheesecake. I am trying to say that I am not kidding because I knew how it tasted. Enough to make French Chefs jealous of my "Blue Cheese Cheesecake".

Sadly, I lost this recipe, have been searched for it. It was pretty long time ago, I made it in 90's. It was big hit in my culinary art class and everyone, in there, thought that I am really crazy but they are convinced that I am other normal Chef. Thumb up.

For long time, I am still in love with Blue Cheese--many variations, many brands and many imported from other countries. I had tasted many, I already selected few favorites Blue Cheeses.

Other than cheesecake, I want to mention other crazy Chef blogger who used blue cheese and steak. Very interesting article about how he used blue cheese to wrap around the steak and he get result as he mentioned how wonderful the steak tasted--I better let you to visit his blog, IDEAS IN FOOD: Blue Cheese Cured

Also, other one blog that I discover and wanted to try this recipe. She have a lovely recipe with blue cheese for an appetizer, Bacon Wrapped Blue Cheese Stuffed Dates. It got me thinking about how it tasted. You can try to visualize how it taste....

See? I told you that many Chefs use blue cheese for any courses, are normal Chefs.

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0 Friday Food Porn 4/5/2013

Photo Credits: http:Hendrian

0 Pulled Pork Recipe

Crockpot (Photo credit: graye)

At home, I usually put good, and well seasoned with dry rub, pork shoulder in crockpot, and turn it on low heat, and slow cooking for around six hours to 8 hours or until you are able to pull the meat with a fork. After I removed the meat from crockpot and pulled the meat. Return them to crockpot and add my favorite barbecue sauce until they are coated with sauce. Let it heat for about heat to allow the flavors blended together. Pull the hamburger buns, the cole slaw, and whatever sides available like potato salad or chips, vegetable salad. Viola! Great Meal.

The recipe of pulled pork turned into my family favorite barbecue sandwich for lunch or dinner. It is really easy to do it. My spouse always asked about my secret to delicious pulled pork. I don't have any, just add dry rub to meat and wrap, refrigerate overnight. Next day, unwrap and put in crockpot. Not much to do but it require my patience. Also your patience, too, my dear friends.

Pulled pork sliders (Photo credit: NukelarBurrito)

I want to mention few blogs that wrote about how easy to do with pulled pork recipes. I am glad that one blog from juliannayu.com, Ridiculously Easy Pulled Pork. It is similar method that I always had done with pork except one, I used to "marinate" pork with dry rub overnight. Her recipe looked so good, enough to get my stomach to growl. Nice and well writing from Cucina Ceri is good. She wrote about Slow Cooker Pulled Pork Shoulder with Fennel & Sage. Good description about how to do with recipe, please click this link and you will understand. Still love the food from Ree Drummond, Spicy Pop Pulled Pork Recipe. Always enjoyed her recipes. She is good, I want you to know.

Even, I taught my family about how I did with pulled pork--they protested over the timing. Sorry. I am hoping that one day one of them will get up and work on pork just like me. I am seeing forward to that day.

Pulled Pork Recipe

Dry rub of your choice
5-6 pounds Pork Shoulder
Salt and Pepper

Mix Dry Rub with Salt and Pepper. Coat meat with Rub all over. Wrap in saran wrap. Refrigerate overnight.

2 Onions, halved and sliced
1/2 cup chicken stock
few drops of Smoke Liquid
Salt and Pepper.

Put all sliced onions on the bottom then pork. Add all ingredients over the pork in the crockpot. Turn the crockpot on low and slow-cooking for 6-8 hours or until fork tender, able to pull the meat.

Your favorite Barbecue Sauce.

Remove the meat from the crockpot and using two forks to shred the meat until all are completely pulled. Return the meat to crockpot and toss with your favorite Barbecue sauce until they are all coated.

Now you see that there are no secret in my simple recipe. I used my All Purpose Spice Rub and "stolen  recipe" from Steven Raichlen, the BBQ guru,Sweet and Smokey Barbecue Sauce .

Related Articles

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• Crockpot Pulled Pork (Civilized Caveman Cooking Creations)
• Ridiculously Easy Pulled Pork (juliannayu.com)
• Slow Cooker Pulled Pork Shoulder with Fennel & Sage (cucinaceri.com)